Authentic Chana Masala (Chickpea Masala)
By swasthi · indianhealthyrecipes.com
8 hrs 45 min (mostly soaking/cooking)Serves 4
A fragrant Indian chickpea curry with caramelized onions, tomatoes, and warm spices, simmered until thick and aromatic.
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| prepRinse dried chickpeas at least 3 times | |||||||||
| prepSoak chickpeas in 3½–4 cups / 840–950 ml water overnight or at least 8 hours | |||||||||
| 200 g dried raw chickpeas (or 720 ml soaked or 2 × 425 g cans) | Drain & pressure cook chickpeas 5–6 whistles | Stir in cooked chickpeas & water, simmer 15 min | Add amchur & kasuri methi, stir | Garnish with coriander leaves, serve | |||||
| 360 ml water (to pressure cook, plus more to make gravy) | |||||||||
| 30 ml oil (or as needed) | Temper oil with whole spices until sizzling | Sauté onions & green chili until light golden | Sauté ginger-garlic paste 1 min | Cook tomatoes & salt until mushy & thick | Sauté dry spices 3–4 min until fragrant | Blend masala (optional); discard whole spices | |||
| 1 small bay leaf (optional) | |||||||||
| 2.5 cm cinnamon (optional) | |||||||||
| 2 cloves (optional) | |||||||||
| 2 green cardamoms (optional) | |||||||||
| 300 g onions, finely chopped (about 2 large) | |||||||||
| 1 green chili, slit (optional) | |||||||||
| ¾ to 1 tablespoon / 12–15 g ginger-garlic paste (or ½ tbsp each finely chopped) | |||||||||
| 300 g tomatoes, finely chopped (about 3 large, or 360 ml tomato puree or whole peeled tomatoes) | |||||||||
| 4 g salt (plus more to taste) | |||||||||
| 0.5 g turmeric | |||||||||
| 3 g Kashmiri red chili powder (adjust to taste) | |||||||||
| 2 g garam masala (adjust to taste) | |||||||||
| 4 g coriander powder | |||||||||
| 1 g cumin powder (optional) | |||||||||
| 1 g kasuri methi, dried fenugreek leaves (optional) | |||||||||
| 0.5 g amchur, dried mango powder (optional) | |||||||||
| 8 g coriander leaves, cilantro, finely chopped | |||||||||
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